One Skillet Pepper Steak

1 minute, 19 seconds Read

One Skillet Pepper Steak
⅓ mug low sodium beef broth
¼ mug low sodium soy sauce
1 teaspoon rice ginger
2 soupspoons mirin( see notes)
¼ tablespoon sesame oil painting
1 teaspoon cornstarch
2 – 3 soupspoons vegetable oil painting
1 ¼ lbs. beef petite shoulder, hand steak, skirt steak, or top sirloin steak thinly sliced
Kosher swab and fresh ground black pepper
1 red bell pepper planted and cut into strips
1 green bell pepper planted and cut into strips
1 unheroic onion sliced into strips
1 teaspoon diced gusto( or gusto paste)
2 cloves garlic diced
Whisk together the beef broth, soy sauce, rice ginger, mirin, sesame oil painting, and cornstarch in a medium coliseum. Set it away for a many twinkles.
Heat 2 soupspoons of vegetable oil painting in a large skillet over medium high heat. Add the beef in a single subcaste. Sprinkle with a little kosher swab and fresh ground black pepper. Cook the beef until browned on both sides. Plate the beef when done working in batches.
In same skillet over medium high heat add 1 teaspoon olive oil painting. Add peppers and onions. Cook until just starting to brown on the edges; roughly 2- 3 twinkles. Remove them from the visage and plate.
Lower the heat to medium low and if necessary add just a bitsy bit more oil painting. Add the gusto and garlic cuisine for about 1 nanosecond while stirring constantly. Whisk the sauce that you set away and add it to the skillet with the gusto and garlic. Continue shifting until the sauce is thickened. Return the steak, peppers and onions to the visage and stir to fleece. Warm for a many twinkles and serve incontinently.

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